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grilling, steaming American
Littleneck with Herb Butter

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Comments: 0
 

Recipe

Yield: Serves 6

Ingredients

  • Approximately 12 small littleneck clams per person, well-scrubbed

For the Sauce:

  • 1 cup melted butter
  • 2 garlic cloves, minced
  • 2 tablespoons minced parsley
  • 1 tablespoon chopped tarragon leaves
  • 1 tablespoon chopped chives
  • Freshly ground black pepper, to taste

Directions

Place the clams in the freezer for 10 minutes before cooking.

Prepare the sauce: In a small saucepan, bring the butter to a simmer over medium-low heat. Pour into a glass measuring cup and let stand 5 minutes. Skim off and discard the foam on top. Pour the clarified butter into a bowl, discarding the milky residue. Add the garlic, parsley, tarragon, and chives. Season with pepper to taste and set aside.

In a large covered steamer kettle, bring 1 cup cold water to a rolling boil over high heat. Place the clams in the steamer basket, cover, and cook the clams just until they open. (Peek in after about 4 minutes.) Using tongs or a slotted spoon, begin transferring the open clams to a large bowl. Discard any that do not open.

Strain the clam juice through a fine sieve into the butter mixture, leaving any sand in the bottom of the kettle; heat slightly. Season with the pepper. Divide the clams evenly among warm soup bowls and cover with sauce.

To grill the clams: Prepare a charcoal fire. When the coals are dusty and glowing, place the clams on the grill. As they open, use long tongs to transfer them to a large bowl. Use the clam juice that collects in the bottom of the bowl to make the sauce.


© 1997 Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

354kcal (18%)
64mg (6%)
16mg (27%)
363mcg RAE (12%)
364mg
12mg
14g
0g
0g
3g
118mg (39%)
66mg (3%)
20g (98%)
32g (49%)
15mg (85%)
 

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